Summer Tortellini Salad

pasta salad 1_small
My friend Melissa posted a pic of this salad on Facebook last week and it’s all I could think about. So colorful. So tasty. So easy to prepare. And the fact that I can throw it together during nap time and stick in in the fridge; then pull out a cool dinner after a 100+ degree baseball game makes it even better than perfect.

It’s versatile too. If you’re cooking fancy, this can be a pretty side dish. If you’re cooking like I do on weeknights, this can be the whole meal. If you have some leftover chicken or steak…maybe some fresh mozzarella or basil…whatever you have (or don’t have) will work.

We prefer this cold, but I’m guessing that’s because it’s SO FREAKING HOT in our neck of the woods. It’s good at room temp too.

pasta salad 1_small

Summer Tortellini Salad

1 (20 oz.) package frozen tri-color cheese tortellini
1 (8 oz. ) package fresh sugar snap peas
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons white balsamic vinegar
4 tablespoons grated parmesan
1 1/2 cups chopped cherry tomatoes
1/4 cup finely chopped yellow onion
Black pepper

Cook the tortellini according to package directions, adding the peas during the last two minutes of cooking. Drain and rinse under cold running water, set aside.

Meanwhile, combine the oil, vinegar, and 2 Tbsp of the cheese in the bottom of the serving bowl. Add the tortellini, peas, tomatoes, onion and capers; toss gently to coat. Sprinkle with the remaining 2 Tbsp cheese and the pepper. Serve at once or cover, refrigerate up to 24 hours, and serve chilled.

Serves 6.

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